250g of donkey-hide gelatin, 250ml of yellow wine, 250g of rock sugar mud, 200g of fried or roasted walnuts, 50g of red dates150g, and 200g of fried or roasted black sesame seeds;

I bought Ejiao with a rolling pin. 1. Add yellow wine and soak in a covered container. 2 or 3 days (I use a stainless steel soup pot), just let the Ejiao soften.

Heat the soup pot with water, stir it in one direction with a wooden shovel, melt the donkey-hide gelatin when heating, and then add the rock sugar. After the crystal sugar melts, take out the casserole and cook it directly, as shown in the figure. If it's too much trouble, just cook slowly.

First, add sesame seeds in three times and stir well. Second, add walnuts and stir well. Finally, add a little dried red dates to decorate. After all the auxiliary materials are put away, cook for 2 minutes, and continue stirring after turning off the fire. I've seen people add fried peanuts and medlar. It's up to you.

Spread the plastic wrap on the lunch box, pour in the cooked Ejiao cake, cover it with plastic wrap, press it with your hands, and put it in the refrigerator for 24 hours. Seal it and put it in the refrigerator for one night.

Take out the solid donkey-hide gelatin cake, remove the plastic wrap, cut it into pieces, and put it in the refrigerator for preservation.